Bourride A La Toulonaise Recipe

• 2 1/2 lb Fish, assorted, whole if small, cut into pcs if large
• 2 med Tomatoes, peeled, seeded minced
• 1 x Leek, minced
• 1/2 c. Fennel, minced
• 2 med Potatoes, quartered
• 1 med Onion, red, minced
• 1 x Bay leaf
• 1/2 tsp Thyme
• 4 x Garlic, cloves
• 2 Tbsp. Parsley
• 8 x Mussels
• 8 x Crawfish
• 1 med Lemon
• 1 quart Water, boiling Or possibly
• 1 quart Stock, fish
• 1/4 lb Mushrooms, stems removed
• 6 x Egg yolks
• 2 Tbsp. Arrowroot, dissolved in
• 1 tsp Water
• 8 x Croutons, garlic Or possibly
• 8 x Toasts, garlic

1. Put all of the ingredients from the fish down to the lemon in a large kettle.
2. Over heat, pour on boiling water or possibly stock.
3. Add in mushrooms, cover and cook for 20 min.
4. Strain the liquid into another pan and boil to reduce.
5. Add in a bit of the warm liquid to the beaten yolks, whisking constantly.
6. Add in more liquid till the yolk mix is warm.
7. Add in dissolved arrowroot and egg mix to the pot of broth and heat, but don't allow to boil.
8. Place fish and shellfish on a platter and pour the sauce over them.
9. Garnish with croutons or possibly toasts.

tomatoes, fennel, potatoes, onion, bay leaf, thyme, garlic, parsley, mussels, crawfish, lemon, water, fish, mushrooms, egg yolks, arrowroot, water, croutons, garlic

Taken from cookeatshare.com/recipes/bourride-a-la-toulonaise-89683 (may not work)